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This week’s recipe also came from the “Taste of Home Farmhouse Favorites” cookbook. This is a great instant pot recipe.

Cajun Chicken Alfredo

2 tablespoons olive oil, divided

2 medium green peppers, chopped

2 boneless skinless chicken breasts (6 oz each), cubed

2 tablespoons Cajun seasoning, divided

1 package (16 oz.) bow tie pasta

3 cups chicken stock

2 cups water

2 cups heavy whipping cream

1 cup shredded Parmesan cheese

Select saute setting on a 6-quart electric pressure cooker and adjust for medium heat; add 1 tablespoon oil. When oil is hot, cook and stir peppers until crisp-tender, 3-4 minutes. Remove and keep warm. Heat remaining 1 tablespoon oil. Add chicken and 1 tablespoon Cajun seasoning. Cook and stir until browned, 3-4 minutes. Press cancel. Add the pasta, stock, and water (do not stir). Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Let pressure release naturally for 3 minutes; quick release any remaining pressure. Select saute setting and adjust for low heat. Stir in cream, Parmesan cheese, remaining 1 tablespoon Cajun seasoning and cooked peppers. Cook until heated through (do not boil).